This is a simple recipe that requires a mere modicum of effort yet yields palatial results. How can anyone argue with such a thing? It’s an elegant vegetable side dish or a warm salad that inherently shines on a fall or winter menu. If you’re making this toward the end of the season, I would recommend replacing the green beans with some toasted pecans; a perfectly cogent move. Or just add both if in season. I promise it will only add a distinct and familiar richness to the dish.
It’s wildly complex and flavorful and not to mention, it’s also crazy amounts of healthy and easy, if you’re into that sort of thing…today. I would serve this alongside a lentil dish for dinner or as I did today, eat it alone for lunch as a hot salad. The acidity of the lime, the natural sugar of the sweet potato balanced by a pinch of cayenne and the light bitterness of the endive topped with the freshness of the cilantro and crisp sweet green beans, all braised in a spiced vegetable stock. It’s empirically delicious
Coming soon: Our trip to Vermont!
Spiced Belgian Endive and Sweet Potato
Recipe level: Easy
- 1/4 cup minced onion
- 1 tablespoon tomato paste
- three cloves of garlic, minced
- 1 teaspoon freshly grated ginger
- 1 cup vegetable stock
- 1 lime’s juice and zest
- 3 Belgian endive, sliced in half lengthwise then into quarters
- 1 sweet potato, cut into sticks
- garam masala, to taste
- pinch of cayenne (optional, to taste)
- Salt and cracked black pepper to taste
- garnish: cilantro, chopped raw green beans and/or toasted pecans
- In a sauté pan over medium heat add onion, tomato paste, garlic, ginger, lime juice and zest and stock.
- Bring to a simmer and add endive and sweet potatoes.
- Increase heat to medium high and season with garam masala, salt and pepper and cayenne (if desired) to taste.